chicken medallions

How To Make chicken medallions

• Step 1
  For filling, in a medium saucepan cook mushrooms, carrots, onions and celery, in a small amount of boiling water about 5 minutes or until tender. (Keep pan covered.) Drain.
• Step 2
  Stir in 1 1/2 teaspoon of the lemon juice, half of the thyme, and 1/8 teaspoon pepper.
• Step 3
  Stir in tomato.
• Step 4
  Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap.
• Step 5
  Pound with a meat mallet until 1/8\" thick.
• Step 6
  Repeat with all chicken breasts.
• Step 7
  Sprinkle chicken with 1/8 teaspoon salt and dash pepper.
• Step 8
  Spoon 1/4 of the filling onto each chicken piece.
• Step 9
  Fold in the sides; roll up.
• Step 10
  Secure with wooden toothpicks.
• Step 11
  Spray a medium skillet with nonstick coating.
• Step 12
  Brown chicken over medium heat 3-4 minutes, turning occasionally.
• Step 13
  Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water.
• Step 14
  Cover and simmer about 15 minutes or until chicken is no longer pink.
• Step 15
  Remove chicken.
• Step 16
  Combine cornstarch and milk.
• Step 17
  Add to skillet.
• Step 18
  Cook and stir until bubbly; cook 2 minutes more.
• Step 19
  Remove toothpicks.
• Step 20
  Cut chicken into 1/2\" slices; arrange on top of sauce.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!